کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7622862 | 1494525 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts
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کلمات کلیدی
PBSDMEMEVOOOMWMTSSA-β-galNHDFssenescence-associated β-galactosidase - β-گالاکتوزیداز وابسته به پیریPhenolic compounds - ترکیبات فنولیExtra virgin olive oil - روغن زیتون اضافیvirgin olive oil - روغن زیتون خامOlive mill waste - ضایعات آسیاب زیتونPhosphate-buffered saline - محلول نمک فسفات با خاصیت بافریDulbecco’s modified eagle’s medium - محیط عقاب اصلاح شده DulbeccoHydroxytyrosol - هیدروکسی تیروسولVOO - پرواز
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts](/preview/png/7622862.png)
چکیده انگلیسی
Pâté is a new olive mill by-product potentially suitable for human consumption. This work aimed to characterize the phenolic profile of pâté samples from four crop seasons (2013-2016) in fresh, dried and stored samples, applying HPLC-DAD-MS-TOF, and to evaluate the antiaging effect in a cell senescence model. The dried pâté contains high levels of hydroxytyrosol, oleuropein derivatives and other phenolic compounds and is stable for several months. A diluted hydroalcoholic extract showed antiaging effects in vitro, comparable to those of pure hydroxytyrosol. Pâté can thus be proposed as an additional economical and environment-friendly source of olive bioactive phenolic compounds, particularly hydroxytyrosol: 1â¯g of pâté provides a daily intake comparable to that derived from 200â¯g of a typical virgin olive oil. This work lays the basis for a possible use of this food by-product as a natural ingredient for innovative foods or food supplements, contributing to a healthier lifestyle.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 40, January 2018, Pages 751-759
Journal: Journal of Functional Foods - Volume 40, January 2018, Pages 751-759
نویسندگان
Lorenzo Cecchi, Maria Bellumori, Caterina Cipriani, Alessandra Mocali, Marzia Innocenti, Nadia Mulinacci, Lisa Giovannelli,